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Papa John's Pizza 11337

355 - 6805 48 Avenue Camrose AB T4V 4W1 · Food - General

Official record from Alberta →

Inspection summary

Papa John's Pizza 11337 has been inspected 13 times by Alberta Health Services (Environmental Public Health) since November 1, 2023. The most recent inspection, on September 3, 2026, found no infractions.

5 of 13 inspections on record found no infractions at all. In the past 12 months there were 3 inspections with 3 infractions recorded. The higher-risk findings here relate to: Cleaning and sanitizing, Pests and Protecting food from contamination.

Recent inspections have recorded fewer infractions than earlier ones, so the record is improving.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 7 times across 6 separate inspections, most recently on August 25, 2026. For example: Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?

  • PestsHigher risk

    Signs of mice, rats, cockroaches or flies, or gaps and clutter that let them get in or hide. Pests carry bacteria and can contaminate food and surfaces, so evidence of activity is treated seriously and usually triggers a follow-up visit.

    Recorded 4 times across 4 separate inspections, most recently on August 25, 2026. For example: Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded once on May 15, 2024. For example: Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?

  • Building, plumbing and upkeepLower risk

    Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.

    Recorded 4 times across 3 separate inspections, most recently on May 21, 2024. For example: Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?

  • Food safety training and certificationLower risk

    Most jurisdictions require a certified food handler or manager on site, and some require allergen or food-worker training. These findings mean the paperwork or the trained person was missing at the time. They do not by themselves mean food was handled unsafely.

    Recorded 2 times across 2 separate inspections, most recently on September 23, 2024. For example: Do food handlers at the facility have adequate food safety training?

About this data

These results come from Alberta Health Services (Environmental Public Health), which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

13 inspections

  1. Risk Management Inspection

    0 infractions

  2. Monitoring Inspection

    3 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer initially tested at 400+ ppm. Solution was re-made and tested at 200 ppm. Please ensure you are regularly testing your sanitizer.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • QUAT test strips were expired. Please purchase new test strips.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • No pest control records were available. Please ensure pest control checklist is completed monthly.
  3. Risk Management Inspection

    0 infractions

  4. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer in 3 compartment sink was too weak (~100 ppm). QUAT sanitizer in spray bottle was too strong (~400+ ppm). Solutions were remade and tested at 200 ppm. Please test your sanitizer to ensure it is at an appropriate concentration.
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • Staff member was unable to provide pest control records. If you are self-monitoring for pests, please complete the AHS pest control checklist monthly and maintain the records on site. Pest control checklist can be found here: https://www.albertahealthservices.ca/assets/wf/eph/wf-eh-pest-control-checklist.pdf
  5. Risk Management Inspection

    0 infractions

  6. Risk Management Inspection

    1 infraction

    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide copies of AHS approved food safety training.Food safety training is not AHS approved - please complete an AHS approved food safety course.
  7. Monitoring Inspection

    2 infractions

    • 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
      • QUAT sanitizer was too strong. It was remixed and tested at 200 ppm. QUAT test strips are available. Please follow manufacturer's instructions when preparing sanitizer. Please test it to ensure it is the appropriate strength.
    • 20. Do food handlers at the facility have adequate food safety training?
      • Please provide copies of AHS approved food safety training.
  8. Risk Management Inspection

    0 infractions

  9. Risk Management Inspection

    1 infraction

    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Two light fixtures at the back of the kitchen area are not operational.- Please ensure there is adequate lighting in this area.Note:- Operator mentioned the issue is not the bulbs, rather, it is the electrical and/or fixture themselves.- Operator will be hiring an electrician this week to resolve this issue.
  10. Risk Management Inspection

    2 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no QUAT test strips available.- Please ensure there are QUAT test strips available to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • Not in Compliance:Two light fixtures at the back of the kitchen area are not operational.- Please ensure there is adequate lighting in this area.In Compliance:The hose to fill the mop bucket sink is removed when not in use.
  11. Monitoring Inspection

    6 infractions

    • 03. Is all food in this facility fit for human consumption and not unwholesome, spoiled, or adulterated?
      • Temperature abused food items (due to loss of power) were discarded by the operator during the inspection.
    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • There are no QUAT test strips available.- Please ensure there are QUAT test strips available to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility does not maintain monthly written pest control records. - An AHS Pest Control Records Checklist was provided. - Please make copies and use on a monthly basis. - Keep records on site for future reference.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • 1) There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection.Some options include:- Install a shorter hose that does not reach the sink basin (air gap).- Cutting the hose shorter so that it does not reach the sink basin (air gap).- Install a shut-off valve before connecting the hose.2) Two light fixtures at the back of the kitchen area are not operational.- Please ensure there is adequate lighting in this area.
    • 21. Is the facility properly constructed and maintained in a state of good repair to allow for the safe and sanitary handling of food?
      • One of the handwashing sinks drains very slowly.- Please ensure this handwashing sink drains appropriately.
    • 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
      • Dirty utensils for dough/pizza left from two weeks ago (before closure due to water/electrical incident in building) were cleaned and sanitized during the inspection.
  12. Risk Management Inspection

    0 infractions

  13. Monitoring Inspection

    3 infractions

    • 12. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Non-Critical)?
      • Facility does not have QUAT test strips. - Please ensure there are QUAT test strips available at the facility to be able to measure and monitor QUAT sanitizers (which should be at 200 ppm or mg/L).
    • 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
      • The facility does not maintain monthly written pest control records. - An AHS Pest Control Records Checklist was provided. Please make copies and use on a monthly basis. Keep records on site for future reference
    • 18. Are general nuisance conditions, other than those noted in other violations, being prevented at this food facility (Non-Critical)?
      • There is a long hose attached to the faucet of the mop bucket sink that is not equipped with a backflow prevention device (e.g. an air gap, a vacuum breaker, shut-off valve, etc.). - Please ensure there is a backflow prevention device equipped at the noted location in order to prevent potential backflows through cross-connection.Some options include:- Cut the hose shorter so that it does not reach the basin.- Install a shorter hose that does not reach the basin.- Install a valve at the faucet before attaching the hose.

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